Tree-growing fungus: edible as young
Mushroom photo, from dead tree at Kalamaja streetside, sent by Helen
Text: Toivo Tuberik
Translation: Liis
Dryad's saddle; Pheasant's back Soomustorik Polyporus squamosus
Mushrooms are mainly an autumn theme but for gourmets nature has interesting offers from early spring onwards. But the period of morels and false morels has passed and it is not easy to find edible mushrooms on the ground now.
So it is worthwhile to raise one’s eyes a little higher and there is in fact something that we usually pass without getting any culinary ideas.
The dryad’s saddle grows in parks and wooded avenues on older broadleaf trees, tree stumps or fallen tree trunks. Often on ash, maple, elm or oak.
Young fruiting bodies are fit to eat, with the skin of the cap removed but not the stem of the mushroom. Some mushroom guides recommend parboiling them, but as fresh they have much more value. The main thing is that they should be young with tender flesh, because old mushrooms are hopelessly tough.
One cooking suggestion here:
NB! Please don’t use mushrooms found in the city.
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